These New Orleans beignets are soft, pillowy, and delightfully light—an authentic take on the classic Southern fritter. They’re simple to make at home and perfect for special occasions or weekend treats.
After our trip to New Orleans, I couldn’t stop thinking about the sugar-dusted beignets at the legendary Café Du Monde. They’ve been serving beignets and coffee since 1862, and the memory of those fluffy pastries inspired this recipe.
Living nearly 2,000 miles away, I started making beignets at home. They’re easier than they look—though a bit messy with powdered sugar—and I usually reserve them for celebrations. If you need a shortcut, you can use store-bought dough, but homemade will always be my favorite.
Beignets Ingredients
Active Dry Yeast – Creates the airy rise that defines a classic beignet.
Warm Water – Activates the yeast.
White Sugar – Adds subtle sweetness to the dough.
Salt – Enhances the overall flavor.
Eggs – Provide richness and structure.
Evaporated Milk – Adds creamy, concentrated dairy flavor.
Bread Flour – Higher protein content gives a pleasant chew while remaining tender.
Shortening – Keeps the dough tender and soft.
Vegetable Oil – For frying the beignets to a golden finish.
Confectioners’ Sugar – The essential snowy topping.
How to Make Traditional Beignets
- Combine warm water, sugar, and yeast in a small bowl. Stir and let sit for 10–15 minutes until foamy.
- In a stand mixer, beat the eggs, evaporated milk, and salt until combined.
- With the mixer on low, add the yeast mixture to the egg mixture.
- Add 3 cups of the bread flour and mix on low.
- Mix in the shortening, then add the remaining 3 1/2 cups of bread flour. Avoid overmixing.
- Knead until the dough is smooth but still soft, then return it to the bowl and cover with plastic wrap.
- Place the bowl in a warm spot and let the dough rise for about 2 hours.
- Roll the dough on a lightly floured surface to 1/4″ thickness and cut into 2″ squares with a pizza cutter.
- Heat vegetable oil in a Dutch oven to 350°F (175°C) or until hot. Fry a few squares at a time, turning to brown both sides evenly.
- Remove the beignets and dust them lightly with powdered sugar as they come out. When all are fried, pile on more powdered sugar and serve warm.
Recipe Tips
Serve beignets hot for the best texture and flavor.
You can fry them up to two hours ahead and reheat briefly, but fresh is ideal.
Don’t be shy with the powdered sugar—it’s part of the experience.
A pizza cutter makes quick work of slicing the dough into squares.
Beignets FAQs
Beignets are typically square or rectangular, made from a yeast dough that results in a very airy interior and are generously dusted with powdered sugar. Donuts come in many shapes and recipes—yeast-raised or cake-style—and usually have a denser texture and different flavor profile.
Beignets taste similar to donuts and funnel cakes but are lighter and airier inside. The dough itself is mildly sweet, while the powdered sugar on top provides the main sweetness.
More Brunch Recipes
Breads
Easy Monkey Bread Recipe
Main Courses
Super Moist Banana Bread Recipe
Breads
The Best Blueberry Muffins (Bakery-Style & Moist!)
Breads
Baked Banana Donuts
If you try this Traditional New Orleans Beignets recipe, please rate it and share how it turned out in the comments—we’d love to hear your thoughts.
You can also follow us on social media to see more recipes and entertaining ideas.
Traditional New Orleans Beignets Recipe
Ingredients
- 2 1/4 tsp active dry yeast
- 1 1/2 cups warm water
- 1/2 cup white sugar
- 1 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 6 1/2 cups bread flour
- 1/4 cup shortening
- 1 quart vegetable oil for frying
- 1/4 cup confectioners’ sugar
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit 10–15 minutes until foamy.
- In a stand mixer, combine eggs, evaporated milk, and salt; beat until combined.
- With the mixer on low, add the yeast mixture to the egg mixture.
- Add 3 cups of bread flour and mix on low.
- Add shortening, then mix in the remaining 3 1/2 cups of bread flour. Do not overmix.
- Knead until smooth but still soft. Place in a bowl and cover with plastic wrap.
- Let the dough rise in a warm place for about 2 hours.
- Roll to 1/4″ thickness on a lightly floured surface and cut into 2″ squares.
- Heat vegetable oil to 350°F (175°C) and fry a few squares at a time, turning so they brown evenly.
- Dust with powdered sugar as they come out and heap more sugar on top before serving.
Nutrition
Calories: 404kcal
Carbohydrates: 62g
Protein: 10g
Fat: 12g
Sugar: 13g
Nutrition information is an approximation.
Like this? Leave a comment below!